Barley Risotto
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | stalk |
celery
finely minced |
*
|
| 1 ½ | cups |
pearl barley
picked over, rinsed |
|
| ⅓ | cup |
mushrooms
dried |
*
|
| 4 | cups |
chicken broth
|
|
| 2 ¼ | cups |
water
|
|
| ⅔ | cup |
blue cheese
crumbled |
|
| 1 | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | stalk |
celery
finely minced |
*
|
| 355 | ml |
pearl barley
picked over, rinsed |
|
| 79 | ml |
mushrooms
dried |
*
|
| 946 | ml |
chicken broth
|
|
| 532 | ml |
water
|
|
| 158 | ml |
blue cheese
crumbled |
|
| 237 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
parsley leaves
minced |
|
Directions
Heat the butter and oil in the cooker.
Sauté the onion and garlic until the on ion is soft but not brown, about 3 minutes.
Stir in the celery and barley until the barley is coated with the fat.
Ad the mushrooms, stock, and water.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat teaspoon o maintain high pressure and cook for 18 minutes.
Reduce pressure with a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
The risotto should be slightly soupy, but if there is more than about ⅓ cup o f unabsorbed liquid, drain off the excess at this point and return the barley teaspoon o the pot.
While cooking over a low flame, stir in the cheese and parsley.
Add salt to taste, and serve immediately.
